12/10/11

Buffalo Chicken Rolls

This recipe comes from the blog Can You Stay for Dinner? I totally don't like blue cheese so I just used mozzarella, I'm sure you could use any kind you want. This recipe made a ton of rolls. They're good but I needed to use more sauce, I feel like I couldn't taste it after I baked them. Also, I feel as though I have no future working at a Chinese restaurant. I was a complete failure at rolling these things. I started getting better towards the end, but it was just never quite right. O well, they're easy to store and to put in a container to take for lunches at work, so that's nice. I dipped mine in ranch instead of blue cheese dressing.

Buffalo Chicken Rolls

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.